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VEGETABLE
BIRYANI
Spiced
rice with vegetables
Biryani:
An elaborate dish made from spiced saffron rice cooked with pieces of
lamb, chicken or vegetables. It is usually made on special occasions
since it takes a long time to make; but it is surely worth the effort.
It always tastes better the next day since the spices marinate and
flavor the meat / vegetables and rice.
This is an easy version of the
same.
We hope you like it.
Vegetarian
or Non-vegetarian- Biryani is a favorite at weddings and celebrations.
It is generally served with a yogurt based salad called a Raita or a
freshly made vegetable salad or Kachumber.
- 2 1/2 cups of
Indian Basmati Rice
- 1 green
pepper, sliced lengthwise into 2 inch strips
- 1/2 cup
potatoes, cubed
- 1/2 cup green
peas
- 1/2-cup
carrots cubed
- 1/4 cup oil
- 4 cloves
- 2 green
cardamom pods
- 2-3 1 "
cinnamon sticks
- Salt to taste
- A few mint
sprigs for garnishing
Blend
all the ingredients listed below for the "Wet Masala" to a
fine paste adding water if necessary.
Wet
Masala Paste"
- 1 teaspoon
finely chopped garlic
- 2 teaspoons
finely chopped ginger
- 1/2-cup onions
finely chopped
- 1 teaspoon
garam masala
- 1 teaspoon red
chili powder
- 1 teaspoon
cumin powder
- 1 teaspoon
coriander powder
- 1/2 cup
freshly ground coconut or use the unsweetened dry coconut
Onion
Almond Garnish
- 1-cup onions
finely sliced
- 2 tablespoons
golden raisins
- 2 tablespoons
sliced almonds
- 5-6
tablespoons of oil
- In
a medium skillet, on medium high, heat 5-6 tablespoons of
oil; fry the onions till golden brown. Lower the heat. Now add
the raisins and almonds and sauté till the almonds are lightly
brown. Keep aside. This is the garnish.
- First Make the Garnish
and Wet
Masala Paste.
- Wash the rice,
drain the water and let it sit with no water for 10 minutes.
- Heat the oil in
a heavy pot. Add the cloves, cardamom pods, cinnamon sticks.
Sauté for 30-40 seconds.
- Add the
"Wet-Masala Paste" and sauté till golden brown and until
the oil starts to separate. Tired of sautéing.....…don't be.......a
little elbow grease goes a long way ! That ‘s the trick to making
your recipe turn out great. So don’t quit now.
- Now add the bell
peppers, potatoes, peas and carrots, sauté for a few more minutes.
Add the rice and salt mix well. Sauté for a few more minutes.
- Transfer into a
Microwave able / Serving container. (Corning* or Anchor Hocking*)
OR cook in the same pot.
- Add 5 (approx.)
cups of water.
- Cook the rice
until all the water has been absorbed. At this point, stir the rice
and add half of the Onion-Almond-Garnish and mix it in.
- Cover the
container and finish cooking. Remove and garnish with the remaining
"Onion-Almond
Garnish"
and a few mint leaves.
- Serve hot with Mint
Chutney and Raita.
- Makes 6 to 8
servings.
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